Creamed Spinach

My mother-in-law, Carolyn, made this amazing creamed spinach for Thanksgiving. It was hard to not stand over the stove and eat it straight out of the skillet!

Creamed Spinach

Serves: 6-8
Prep. Time: 0:35

5 Tbls. butter OR margarine – divided
1/4 cup all-purpose flour
1/4 tsp. salt
1/4 tsp. black pepper
1 dash ground nutmeg
1 cup half and half cream
4 oz. cream cheese – low-fat okay
1 sm. onion – minced
3 cloves garlic – minced
(2) 10 oz. pkgs. frozen chopped spinach – thawed
1/4 cup water
1/4 cup grated Parmesan cheese

-In a 2-quart saucepan over medium-low heat, melt 3 Tbls. butter; stir in flour, salt, pepper, and nutmeg; slowly whisk in cream; stir in cream cheese.
-Increase heat to medium; whisk mixture constantly until thick and smooth; remove from heat and set aside.
-In a skillet over medium-high heat, cook onions and garlic in remaining 2 Tbls. butter until transparent; stir spinach and water into pan.
-Reduce heat to medium-low; cover; simmer, stirring occasionally, for 8 minutes.
-Stir spinach mixture into creamy mixture; return to medium heat; heat, stirring often, until warmed throughout.
-Remove from heat; fold in Parmesan.

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